Easy Orange Chicken

 

 

 

 

 

 

 

 

 

 

 

 

I love Chinese food.  I love almost anything on the menu but especially orange chicken.  That is if prepared correctly. The chicken can’t be soggy or dry.  It has to be crispy on the outside and moist and tender on the inside and the sauce has to be authentic.  After ordering my last take-out order, I decided to make my own.  This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, a pinch of red chili flakes, and orange zest. It’s sweet and spicy and full of flavor.

Here’s my recipe for Orange Chicken and it’s way better than take-out. 

 

Easy Orange Chicken

4 Boneless Skinless Chicken Breasts cut into bite-size pieces

3 Eggs whisked

⅓ cup Cornstarch

⅓ cup Flour

Oil for frying

 

Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.  Whisk eggs in another shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.

 

 

 

 

 

 

 

Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

Next, toss the chicken with orange sauce and serve over the rice. You may reserve some of the sauce for those that want more sauce.

Sauce 

¾ cup low sodium chicken broth
¾ cup fresh squeezed orange juice
2 teaspoons grated orange zest 
6 tablespoons white vinegar 
¼ cup soy sauce 
½ cup dark brown sugar 
3 medium garlic cloves, minced 
1 tablespoon fresh grated ginger (or use 1 teaspoon of dried) 
1/8 teaspoon cayenne pepper 
1 tablespoon plus 2 teaspoons cornstarch 
2 tablespoons cold water 

In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved. Bring mixture in the saucepan to a boil over medium high heat. 

 

 Add steamed rice to plate and drizzle with orange sauce. Serve it with a sprinkling of green onion and orange zest, if so desired.

 

 Want a bite?

 

 

 

 

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